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(Prepared with dry yeast)

A historical recipe from Ontario Teachers' Manuals, by Ontario. Department of Education (1918).

A historical recipe

Ontario Teachers' Manuals: Household Science in Rural Schools, by Ontario. Department of Education (1918). Project Gutenberg eBook #20557.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Ontario Teachers' Manuals, by Ontario. Department of Education (1918). Digitised by Project Gutenberg, eBook #20557 (https://www.gutenberg.org/ebooks/20557). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. 1 dry yeast cake 1 c.
  2. warm water 1 c.
  3. flour 1 qt.
  4. water or milk (scalded) Flour enough to make a soft dough 2 tsp.
  5. salt 2 tbsp.
  6. sugar 2 tbsp.
  7. lard or butter At noon put a dry yeast cake to soak in a cup of warm water.
  8. When it is soft, add a cup of flour, cover, and put in a warm place to grow light.
  9. This will require several hours.
  10. In the evening, when ready to begin the dough, mix the salt, sugar, fat, and hot liquid in a large bowl;
  11. when lukewarm, add the cup of light yeast and enough flour to knead (about three quarts).
  12. Mix thoroughly and knead it into a smooth dough, and continue this process until it is soft and elastic.
  13. Return the dough to the bowl, moisten, cover, and set in a moderately warm place for the night.
  14. Be sure that the place is free from draughts.
  15. In the morning knead slightly;
  16. divide into loaves or shape in rolls;
  17. put into pans for baking;
  18. cover, and let it rise until double in bulk.
  19. Bake large loaves from 50 to 60 minutes.
  20. Rolls will bake in from 25 to 35 minutes, for they require a hotter oven.
  21. It is of the utmost importance that all yeast breads be thoroughly cooked.
  22. (Makes 4 loaves.) (Time required for making bread with dry yeast, from 16 to 20 hours.)